Bagnet (crispy pork belly) kare-kare
A meat and vegetable stew in peanut sauce, kare-kare is a Filipino dish cooked with various beef offal. In bagnet kare-kare, a modern take on this all-time favorite, …
Vegetables
Although we're admittedly more carnivorous than herbivorous, we do try to include vegetables in every meal. It's not that difficult, really, considering that many Asian dishes — from soups to main courses — include vegetables among the ingredients. If we're having a no-vegetable main dish for lunch or dinner, we supplement it with at least one vegetable side dish.
Lotus root tempura
Thin slices of fresh lotus root are dipped in a light batter, deep fried, arranged on a plate and sprinkled with kizami nori, aonori and furikake.
Crispy stuffed lotus root (renkon hasami-age)
A mixture of seasoned ground pork and vegetables is sandwiched between thin slices of fresh lotus root, dredged in starch and fried until golden and crisp.
Eggplant garam masala
Sliced eggplants are dipped in batter spiced with garam masala and fried on both sides until a crispy crust forms on the surface.
Chicken and green beans stir fry
A simple tasty stir fry that cooks in 15 minutes, making this dish successfully requires reducing the sauce to a syrupy consistency.
Moo shu chicken
Marinated strips of chicken fillet are stir fried with garlic, scallions, sliced cucumber, rehydrated wood ears and scrambled eggs. A thickened sauce completes the dish.
15-minute mushroom and vegetable stir fry
Thinly sliced shiitake, chayote, carrot, bok choy tips and egg are stir fried and seasoned with three soy sauces. Served with rice, this meatless dish makes a complete …